Improving Cull Cow Meat Quality Using Vacuum Impregnation.

Martha Leal-Ramos,Alma Alarcón-Rojo,Felipe Rodríguez-Almeida,Hugo Mújica-Paz,Néstor Gutiérrez-Méndez,Armando Quintero-Ramos

doi:10.3390/foods7050074

Martha Leal-Ramos, Alma Alarcón-Rojo + Show 4 more

Open Access

https://doi.org/10.3390/foods7050074

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Abstract

Boneless strip loins from mature cows (50 to 70 months of age) were vacuum impregnated (VI) with an isotonic solution (IS) of sodium chloride. This study sought to determine the vacuum impregnation and microstructural properties of meat from cull cows. The experiments were conducted by varying the pressure, (20.3, 71.1 kPa), and time, (0.5, 2.0, 4.0 h), of impregnation. After the VI step, the meat was kept for a time, (0.0, 0.5, 2.0, 4.0 h), in the IS under atmospheric pressure. The microstructural changes, impregnation, deformation, and porosity of the meat were measured in all the treatments. Impregnation and deformation levels in terms of volume fractions of the initial sample at the end of the vacuum step and the VI processes were calculated according to the mathematical model for deformation-relaxation and hydrodynamic mechanisms. Scanning electron microscopy (SEM) was used to study the microstructure of the vacuum-impregnated meat samples. Results showed that both the vacuum and atmospheric pressures generated a positive impregnation and deformation. The highest values of impregnation (10.5%) and deformation (9.3%) were obtained at of 71.1 kPa and of 4.0 h. The sample effective porosity () exhibited a significant interaction (p < 0.01) between . The highest (14.0%) was achieved at of 20.3 kPa and of 4.0 h, whereas the most extended distension of meat fibers (98 μm) was observed at the highest levels of p1, t1, and t2. These results indicate that meat from mature cows can undergo a vacuum-wetting process successfully, with an IS of sodium chloride to improve its quality.

Highlights

In comparison to meat from young animals, beef from mature cows is usually tougher and less juicy [1]
The TIF plants are regulated based on the guidelines of the Mexican Ministry of Agriculture, Livestock, Rural Development, Fisheries and Food and meet the sanitary standards imposed by the United States Department of Agriculture (USDA)
Water activity of fresh meat from cull cows (0.98) was similar to that reported for beef (0.98 to 0.99) by Lewicki [33]

Summary

Introduction

In comparison to meat from young animals, beef from mature cows is usually tougher and less juicy [1]. 56.4% of mature cow meat is merchandised as beef trim for grinding and processing. Moisture enhancement is a value-adding meat processing technology widely used by the meat industry. This technology improves tenderness, juiciness, flavor, and consistency of whole-muscle meat products of reduced eating quality [3,4]. Moisture enhancement consists of adding a solution containing water, sodium chloride (NaCl), sodium phosphates, and sodium lactate as preservative into raw whole-muscle meat [3]. Salt and phosphates increase the water-holding capacity (WHC) of post-rigor meat by

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